Sour Cream Pound Cake

March 21, 2008

This is a holiday recipe from Emily’s childhood. Truly, it’s the only pound cake you’ll ever need. SAM

1 1/4 cups butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) carton sour cream
1 teaspoon vanilla extract

Preheat the oven to 325 degrees F. Grease and flour a 10-inch stem or Bundt pan. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the flour and baking soda. Add to the butter mixture alternately with the sour cream. Add the vanilla. Pour into the prepared pan and bake for 1 1/2 hours. Let cool in the pan on a wire rack for 10 minutes before removing.
Makes 15 servings.

Adapted from Emily’s cookbook All-American Comfort Food.